What recipe/cooking technique do you want to tackle?

[TrickyBob]

For the longest time I've always wanted to make pasta, but I thought it'd be really super hard. (I had the same thoughts about bread before I started making it)

But last night for dinner I made homemade pasta for spaghetti and homemade spaghetti sauce. The noodles were not pretty, some were wide, some were skinny, some thicker, some thinner. But fresh pasta is amazing and it cooks in like 5 minutes. 

My Husband wasn't too thrilled with the noodles, but he isn't really a pasta person. He did, however, think my pasta sauce came from a jar and was surprised I made it. I tend to have a knack for making tasteless sauces. 

Over all, it went well. I don't know if I'd spend the time making pasta without a pasta machine, because hand rolling it kind of sucks. 

I can now cross this off my list. 


My next thing to tackle is cooking with wine. And to make a hollandaise sauce. 

[oregonpachey]

I also want to make pasta and I would like to tackle a soufflé.

[ElizabethBennet]

Cheesecake. I've tried many times and it never turns out well. I consider myself to be a good cook and baker, but cheesecake alludes me lol.

Homemade pasta is another one I want to tackle at some point. Oh, and gnocchi.

[TrickyBob]

Jun 26, 2013 23:58:12 GMT -5 ElizabethBennet said:

Cheesecake. I've tried many times and it never turns out well. I consider myself to be a good cook and baker, but cheesecake alludes me lol.

Homemade pasta is another one I want to tackle at some point. Oh, and gnocchi.

What doesn't turn out right for you with a cheesecake? Do you follow an off the wall recipe or the Philly cream cheese recipe? 

[wannabe]

pasta for sure. and gnocchi.

[ElizabethBennet]

Jun 27, 2013 0:00:28 GMT -5 TrickyBob said:

Jun 26, 2013 23:58:12 GMT -5 ElizabethBennet said:

Cheesecake. I've tried many times and it never turns out well. I consider myself to be a good cook and baker, but cheesecake alludes me lol.

Homemade pasta is another one I want to tackle at some point. Oh, and gnocchi.

What doesn't turn out right for you with a cheesecake? Do you follow an off the wall recipe or the Philly cream cheese recipe? 

I have tried MANY different recipes. It always cracks and I never get the texture quite right.

[wannabe]

Jun 27, 2013 0:05:14 GMT -5 ElizabethBennet said:

I have tried MANY different recipes. It always cracks and I never get the texture quite right.

are you sure your oven is at the right temperature?  you may want to buy an oven thermometer and make sure that what's on the dial is actually what it is inside.  

[TrickyBob]

Jun 27, 2013 0:05:14 GMT -5 ElizabethBennet said:

Jun 27, 2013 0:00:28 GMT -5 TrickyBob said:

What doesn't turn out right for you with a cheesecake? Do you follow an off the wall recipe or the Philly cream cheese recipe? 

I have tried MANY different recipes. It always cracks and I never get the texture quite right.

A cheesecake will almost always crack. You can try putting it in a water bath to bake it or not mixing it as much. 

With the texture, some get very dense, some get smooth. Unless you are under cooking and trying to avoid the crack? Do you bake for 15 minutes at a high heat and then turn down for the remainder? Sometimes that helps. 

If not, if it tastes good, slap some whipped cream on top or fruit and dig in! 

[TrickyBob]

The pasta recipe I used was;

1.5 cups all purpose flour
3 large eggs
1 tsp water
0.5 tsp olive oil

I didn't bother making a well and such. I threw it all in a bowl and mixed it up. Turned it onto a floured surface and kneaded it until smooth. Wrap it up in plastic wrap and let it sit for 10/15 minutes.

This was a small ball of dough, but you can cut it in half and roll out each section. Roll it out rather thin and use a pizza cutter to cut strips. Roll it out just like pie dough, flour your surface, etc.

It was good, but you just need a flavorful sauce.

[ElizabethBennet]

Jun 27, 2013 0:06:57 GMT -5 wannabe said:

Jun 27, 2013 0:05:14 GMT -5 ElizabethBennet said:

I have tried MANY different recipes. It always cracks and I never get the texture quite right.

are you sure your oven is at the right temperature?  you may want to buy an oven thermometer and make sure that what's on the dial is actually what it is inside.  

I should get an oven thermometer. I know that almost no oven is ever correct.

[ElizabethBennet]

Jun 27, 2013 0:08:03 GMT -5 TrickyBob said:

Jun 27, 2013 0:05:14 GMT -5 ElizabethBennet said:

I have tried MANY different recipes. It always cracks and I never get the texture quite right.

A cheesecake will almost always crack. You can try putting it in a water bath to bake it or not mixing it as much. 

With the texture, some get very dense, some get smooth. Unless you are under cooking and trying to avoid the crack? Do you bake for 15 minutes at a high heat and then turn down for the remainder? Sometimes that helps. 

If not, if it tastes good, slap some whipped cream on top or fruit and dig in! 

I haven't attempted one in years. I'm more bothered by the texture than the crack. But when it cracks it cracks pretty much down to the crust. Should it crack that much?

And I have never wasted a cheesecake. Even an ugly one lol.

[5thofjuly]

I'm a good cook but my knife skills suck. I'd love to learn the best ways to chop.

[TrickyBob]

Jun 27, 2013 0:18:47 GMT -5 ElizabethBennet said:

Jun 27, 2013 0:08:03 GMT -5 TrickyBob said:

A cheesecake will almost always crack. You can try putting it in a water bath to bake it or not mixing it as much. 

With the texture, some get very dense, some get smooth. Unless you are under cooking and trying to avoid the crack? Do you bake for 15 minutes at a high heat and then turn down for the remainder? Sometimes that helps. 

If not, if it tastes good, slap some whipped cream on top or fruit and dig in! 

I haven't attempted one in years. I'm more bothered by the texture than the crack. But when it cracks it cracks pretty much down to the crust. Should it crack that much?

And I have never wasted a cheesecake. Even an ugly one lol.

If it's cracking that far, it's over baked. The center should still be a bit wet, not soupy, but if you wiggle it, it should wiggle. It can also still crack once it cools. By you mentioning the crack, I'm going to assume that your texture is dry and sort of crumbles? 

I'd do like PP said, check your oven temp and cut down on the time in the oven. Practice makes semi perfect...plus you get cheesecake!

[ElizabethBennet]

The texture does make me believe it could be over-baked. I'll try some of these suggestions next time I attempt one.

[ElizabethBennet]

Jun 27, 2013 0:24:55 GMT -5 peachy said:

Jun 27, 2013 0:18:47 GMT -5 ElizabethBennet said:

I haven't attempted one in years. I'm more bothered by the texture thanthe crack. But when it cracks it cracks pretty much down to the crust. Should it crack that much?

And I have never wasted a cheesecake. Even an ugly one lol.

What is it about the texture? Is it kind of dry, almost mealy? Usually that means it is over baked. I had a really amazing cheesecake recipe that I had the best luck with. If I can find it I can send it to you if you'd like.

That would be great!

[midnightrae]

I want to learn better knife skills. I also need to practice with my wok since I haven't used it in awhile and I need to re-season it.

I also want to make a decent gluten free/vegan bread.